Menestra – Spanish vegetable stew with ham
Artichoke hearts, green beans, peas, broad beans, carrot and green asparagus, cooked and then tossed with serrano ham in a lightly thickened sauce and topped with hard-boiled egg. In Tudela it is made with fresh spring vegetables; at home frozen ones are often used.
- 40 minTime
- 33 minHands-on
- 4Portions
- ≈ €2.05per portion
- 390kcal per portion
Ingredients for 4 portions
- 4Eggs
- 250 gGreen beans, trimmed, in pieces
- 2Carrots, sliced
- 250 gGreen asparagus, in pieces
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 300 gArtichoke, hearts, frozen or fresh
- 150 gGreen peas, frozen
- 150 gBroad beans, frozen
- 3 tbspOlive oil
- 100 gProsciutto, diced
- 1 tbspPlain flour
- to tasteSalt
Method
- Put a large pan of salted water on to boil for the vegetables. Put the eggs in a small pan, cover with water and bring to the boil.
- Boil the eggs for 10 minutes, then cool them in cold water.
- Trim the green beans and cut them into pieces, peel and slice the carrots and cut the asparagus into pieces. Chop the onion and garlic.
- Cook the green beans and carrots in the boiling water for 8 minutes.
- Add the artichoke hearts, peas, broad beans and asparagus and cook for 5 minutes more, until everything is tender.
- Meanwhile, heat the oil in a wide casserole and gently fry the onion over a low heat for 6 minutes, until soft. Add the garlic and ham and fry for 2 minutes.
- Drain the vegetables, keeping back a glassful (about 200 ml) of the cooking water.
- Sprinkle the flour over the onion, stir and cook for a minute. Add the cooking water a little at a time, stirring, until the sauce thickens slightly.
- Gently fold in the vegetables and simmer for 3 minutes. Season with salt.
- Peel and quarter the eggs and arrange them on top of the menestra to serve.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
